Chickpea Flour Curry with Tomato and Chiles

Introduction

The base of this curry is besan cooked in oil until golden, then loosened with water and simmered with chopped tomatoes, chiles, coriander, and turmeric until thick. You get a soft, spoonable curry with a nutty chickpea flavor and enough heat to carry it over rice, which makes it a good option for a simple lunch or dinner for two.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 2

Ingredients

• Oil
• 1 tbsp cumin seeds and mustard seeds
• Curry leaves
• 4-5 pieces finely-chopped chiles
• 200 g besan (chickpea flour)
• 500 ml water
• Finely-chopped coriander leaves
• 3 average sized tomatoes, chopped
• Salt
• Red chile powder
• Turmeric

Instructions

1. Heat oil in a skillet, and add the cumin seeds, mustard seeds, curry leaves, and chiles. Fry for a few minutes.
2. Stir in the besan. Cook, stirring, until the besan turns golden.
3. Mix in the water, and continue stirring for at least 5 minutes.
4. Mix in the coriander leaves, tomatoes, salt, chili powder, and turmeric. Simmer until thick.
5. Serve hot with white rice and fried potatoes.

Variations

• Use fewer finely-chopped chiles if you want a milder curry. The texture stays the same, but the heat drops noticeably.
• Add more chopped tomatoes for a looser, tangier finish. The curry will taste brighter and less dominated by the nutty besan.
• Increase the coriander leaves for a fresher, greener flavor. This helps balance the richness from the oil and chickpea flour.
• Adjust the red chile powder to change the overall heat level without changing the body of the curry. More gives a deeper, lingering heat; less keeps the tomato flavor more forward.

Tips for Success

• Fry the cumin seeds, mustard seeds, curry leaves, and chiles only until fragrant. If the spices darken too much, the finished curry can taste bitter.
• Keep stirring once you add the besan so it cooks evenly and turns golden instead of catching in spots.
• Add the water gradually if needed while stirring to keep the mixture smooth. Besan can form lumps quickly if it sits without movement.
• Stop the simmer when the curry is thick but still spoonable. It will continue to tighten as it sits.
• Chop the tomatoes fairly small so they break down faster and blend into the curry instead of staying in large pieces.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it in a freezer-safe container for up to 2 months, though the texture will thicken and may need loosening after thawing.

Reheat on the stovetop over low heat with a splash of water, stirring often until smooth and hot. You can also microwave it in short intervals, stirring between each round so the besan heats evenly.

FAQ

Can you make this less spicy?

Yes. Reduce the finely-chopped chiles and use less red chile powder, and the curry will stay balanced without losing its structure.

How do you know when the besan is cooked enough?

It should turn golden and smell nuttier than raw chickpea flour. If it still smells flat or raw, give it another minute or two while stirring.

Can you use canned tomatoes instead of fresh tomatoes?

Yes. Use them when fresh tomatoes are not very flavorful, but cook a little longer so the extra moisture reduces and the curry thickens properly.

Is this gluten-free?

Besan is naturally gluten-free, so the dish is generally gluten-free if your spices and chickpea flour are not cross-contaminated. Check labels if you need to avoid gluten strictly.